Entree: Italy – Lombardy – Chicken Piccata with Tenderloins (Sautéed chicken in lemon-caper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1.5 lb (680 g) chicken tenderloins
- 1/2 cup (60 g) all-purpose flour for dredging
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter, divided
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) low-sodium chicken stock
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat chicken dry and season with salt and pepper; dredge lightly in flour, shaking off excess.
2. Heat olive oil and 1 tbsp (15 ml) butter in a large skillet over medium-high heat; add tenderloins and cook until golden and cooked through, about 2–3 minutes per side; transfer to a plate and keep warm.
3. Add wine to the skillet to deglaze, scraping up browned bits; reduce by half, then add chicken stock, lemon juice, and capers and simmer until slightly reduced, about 3–4 minutes.
4. Whisk in remaining 2 tbsp (30 ml) butter off heat to finish the sauce; return chicken to the pan to warm and coat with sauce.
5. Sprinkle with parsley and serve immediately, spooning sauce over chicken.

1. Pat chicken dry and season with salt and pepper; dredge lightly in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat; add tenderloins and cook until golden and cooked through, about 2–3 minutes per side; transfer to a plate and keep warm.
3. Add wine to the skillet to deglaze, scraping up browned bits; reduce by half, then add chicken stock, lemon juice, and capers and simmer until slightly reduced, about 3–4 minutes.
4. Whisk in remaining 2 tbsp butter off heat to finish the sauce; return chicken to the pan to warm and coat with sauce.
5. Sprinkle with parsley and serve immediately, spooning sauce over chicken.